Soft focaccia is a tender, rustic Italian flatbread with a crisp exterior and pillowy interior, topped with fresh herbs and drizzled with olive oil. The recipe is simple, the process is forgiving, and the result is a flavor-packed side or snack that shines on its own or with dips and spreads.
| Prep Time | 45 minutes |
| Cook Time | 30 minutes |
| Total Time | About 1 hour 15 minutes (plus rising time) |
| Servings | 6–8 pieces |
| Difficulty | Intermediate |
| Cuisine | Italian |
Why This Recipe Works
Soft focaccia is a revelation when you get the texture just right. I’ve tested many variations and this recipe, combining a bit of water and olive oil with a slow rise, consistently delivers a light yet flavorful result. The first time I made it, I was surprised how easy it was to achieve that restaurant-quality softness without overmixing. The second time, I added rosemary, and it transformed the bread into something memorable.
This recipe works because of the balance of hydration and the use of active dry yeast. The olive oil keeps the surface tender, and the herbs add a fresh depth. It’s also great for using up any leftover fresh thyme, rosemary, or oregano in the fridge.
Ingredients
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| All-purpose flour | 3 cups (360g) | Use bread flour for a chewier texture |
| Granulated sugar | 2 teaspoons | Can use honey for a subtle floral note |
| Active dry yeast | 1 teaspoon (2g) | Use instant yeast with no proofing |
| Warm water | 1 cup (240ml) | Use filtered water for best flavor |
| Extra virgin olive oil | 1/3 cup plus 2 tbsp (100ml) | Use high-quality oil for flavor depth |
| Baking powder | 1/2 teaspoon (3g) | Ensures a light rise and soft texture |
| Salt | 1 teaspoon (5g) | Adjust to taste or for water hardness |
| Fresh rosemary or thyme | 1–2 sprigs, finely chopped | Use dried herbs in a pinch |
| Kosher salt | 1 tbsp (15g) | For topping; use sea salt for crunch |
Step-by-Step Instructions
Mix the Dough
- In a large mixing bowl, add the flour and baking powder. Whisk to combine.
- Make a well in the center and add the sugar, active dry yeast, and salt. Pour in warm water and half the olive oil.
- Using a wooden spoon or your hands, mix until a shaggy dough forms. Let rest for 5–10 minutes.
Knead the Dough
- Turn the dough out onto a floured surface. Knead for about 8–10 minutes, incorporating the remaining olive oil gradually.
- When the dough becomes smooth, elastic, and slightly springy, it’s ready. Shape into a ball.
- Return the dough to a clean, greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1–1.5 hours, until doubled in size.
Shape the Focaccia
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking pan or two 8-inch square pans.
- Punch down the dough and roll it out into a rectangle about 1/2-inch thick. Place it into the greased pan and tuck it in gently.
- Use your fingers to press indentations all over the surface. This allows air pockets for rising and flavor penetration.
- Brush the dough with a little more olive oil, and press in chopped rosemary or thyme. Sprinkle generously with kosher salt.
- Let it rest for 15–20 minutes before baking.
Bake the Bread
- Bake for 25–30 minutes, until golden brown on top and firm to touch. Rotate halfway through for even browning.
- Remove from oven and let cool slightly before slicing into squares or shapes.
Chef Tips for Perfect Results
- Use room temperature water to activate the yeast effectively. Too cold or hot can prevent proper rise.
- Don’t skip the second rest after shaping—this gives the dough time to relax and rise in the shape of the pan.
- For extra flavor, use a mix of herbs like rosemary, thyme, and oregano.
- Press the herbs gently into the dough surface just before baking so they stick and infuse evenly.
- Cook on the middle rack of the oven for even heat distribution and browning consistency.
Common Mistakes to Avoid
- Underproofing leads to dense texture. Always give the dough enough time to rise fully before shaping.
- Overmixing can lead to a tough crumb. Stop kneading when the dough is elastic but supple.
- Under-seasoning is common. Add enough salt to taste, remembering the olive oil also has a slightly salty character.
- Omitting the baking powder removes the leavening boost necessary for the soft crumb structure.
- Baking in a hot oven too quickly causes the bread to set before it can rise properly. Always preheat adequately.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Extra virgin olive oil | Coconut or avocado oil | Slight coconut or nutty note, less traditional feel |
| Active dry yeast | Instant yeast | No need to proof; skip water step |
| All-purpose flour | Bread flour | Chewier and more structured bite |
| Fresh herbs | Dried herbs | A concentrated herbal flavor, less aromatic |
Serving Suggestions and Pairings
Serve this soft focaccia warm as a side to tomato soup, roasted vegetables, or a green salad. It also works beautifully as a base for charcuterie boards or antipasti platters.
Perfect for informal gatherings, family dinners, or even as a breakfast with hummus and eggs. For casual brunches, top with a drizzle of fig jam and ricotta.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Room temperature | 1–2 days | Store in a zip-top bag or wrapped in paper and kept in a cool, dry place. |
| Refrigerator | 4–6 days | Wrap tightly in plastic and store in a sealed container. |
| Freezer | 2–3 months | Wrap each slice individually and store in an airtight package. |
| Reheating | Any time before eating | Reheat in the oven at 350°F (175°C) for 5–10 minutes or in a toaster for 1–2 minutes. |
Nutritional Information
Note: All information is approximate and may vary based on exact ingredients used.
| Nutrient | Amount per Serving (approx. 1 piece from 8-slice loaf) |
|---|---|
| Calories | 220 kcal |
| Protein | 5 g |
| Fat | 10 g |
| Carbohydrates | 28 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 180 mg |
Frequently Asked Questions
Can I substitute all-purpose flour with whole wheat flour?
Yes, you can use 50% whole wheat and 50% all-purpose flour. The texture becomes denser and nuttier, and rising may be slightly slower.
How do I know when the focaccia is done?
It’s finished when the surface is golden brown and the bread sounds hollow when tapped. You can also test using a digital thermometer—if the internal temperature reaches 200°F (93°C), it’s done.
What if my dough doesn’t rise enough?
Ensure your kitchen is warm enough for proofing, and test your yeast’s freshness. If still not rising, check the water temperature—it should be around 100–110°F (38–43°C).
Can I prepare the dough the night before?
Absolutely. Wrap the dough tightly and refrigerate it overnight. Let it come to room temperature for 30 minutes before shaping and baking.
How should I serve this focaccia for a dinner party?
Cut into bite-sized squares and serve with olives, tapenade, or a side of fresh pesto drizzled over the top. It makes a great addition to any appetizer spread.
Conclusion
Soft focaccia with herbs and olive oil is a simple, rewarding recipe that elevates even the simplest meals. With its crisp, golden crust and soft, aromatic crumb, it’s an irresistible addition to any table. Try it with your favorite dip, cheese board, or as a standalone snack, and enjoy the bold, comforting flavors that make Italian bread so beloved. Get your ingredients ready and let the kitchen work its magic.
Print
Soft Focaccia with Herbs and Olive Oil
- Total Time: 75
- Yield: 6–8 pieces
- Diet: Vegetarian
Description
A tender, rustic Italian flatbread with a crisp exterior and pillowy interior, topped with fresh herbs and drizzled with high-quality olive oil. Perfect as a side, snack, or carrier for dips and spreads.
Ingredients
3 cups (360g) all-purpose flour – Use bread flour for chewier texture
2 teaspoons granulated sugar – Can use honey for floral note
1 teaspoon (2g) active dry yeast – Instant yeast acceptable
1 cup (240ml) warm water – Use filtered for best flavor
1/3 cup plus 2 tablespoons (100ml) extra virgin olive oil – Use high-quality oil
1/2 teaspoon (3g) baking powder – Ensures light rise
1 teaspoon (5g) salt – Adjust to taste
1–2 sprigs fresh rosemary/thyme – Finely chopped, or dried herbs
1 tablespoon (15g) kosher salt – For topping, use sea salt for crunch
Instructions
In a large mixing bowl, add the flour and baking powder. Whisk to combine.
In a separate bowl, mix warm water, sugar, and yeast. Let sit 5 minutes to activate.
Add yeast mixture and 66ml olive oil to the dry ingredients. Mix by hand or with a stand mixer.
Knead until smooth (about 5-7 minutes). The dough will be soft and sticky.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour 15 minutes.
Shape dough into a rectangle on a parchment-lined baking sheet (about 12×10 inches).
Press fingers into the dough to create dimples. Drizzle remaining 34ml olive oil over the dough.
Sprinkle chopped herbs and top with kosher salt.
Bake at 400°F (200°C) for 25-30 minutes, or until golden and crisp.
Let cool 10 minutes before slicing.
Notes
For best texture, use high-quality olive oil.
Dried herbs (1 tsp) can replace fresh.
Sea salt flakes add striking texture to the top.
Store in an airtight container for 2-3 days or freeze slices wrapped in parchment.
- Prep Time: 45
- Cook Time: 30
- Category: EASY RECIPES
- Method: Baking
- Cuisine: Italian
